If I havee a large group coming can i cook a whole eye of round that is larger than 3 lbs and cut it into 2-3 lb roast and cook them in the same bag, or separate bags, in the sous vide for the same amount of time?
Love you blog. I am thinking of trying a sous vide roast. Some things I have been reading say that you can get a bad smell. Itโs harmless but makes the meat inedible. They suggest a short dip in boiling water. Have you ever heard of this or experienced it? I do lacto fermentation and sourdough so I know there might be a greater potential for it in my house. Thanks
I tried this recipe last week and it was wonderful! The leftovers made delicious sandwiches (rye bread, mayo, Dejon mustard and swiss), so much that I bought a whole eye of round on sale yesterday. I will prep thirds, one to start tonight for Saturday dinner and two for the freezer, I love that I can go directly from freezer to sous vide. The only thing I will do differently is cook at 125, as I like rare beef. Sous vide is great in that the roast is cooked all the way through to the same doneness, with no uncooked meat in the middle, which you often have with other methods for rare beef.
Iโm currently cooking this right now but canโt do the entire 16 hours. Weโll have it in the sous vide for at least 9 hours+. I know longer is better, but how much โlessโ will not get a better result?
You’ll need 16 hours to get your roast fully cooked. But if you have a smaller piece, you can cook for less than 16 hours. Check to see whether the center has been properly cooked before you take it out. Hope this helps.
This weekend was the 3rd time making this recipe. Sliced thin for French dip sandwiches. Using the juices from the bag and beef bouillon to prepare the au jus this is the best sandwich Iโve ever made!
I am planning this for dinner tomorrow night and will need to sous vide it overnight. It will be done 6 hours before I need to serve it. Do I ice bath it, refrigerate it and then what? Do I put back in water bath to bring it to temperature?
If I havee a large group coming can i cook a whole eye of round that is larger than 3 lbs and cut it into 2-3 lb roast and cook them in the same bag, or separate bags, in the sous vide for the same amount of time?
Hi Debra, you can definitely cut it into smaller pieces. The cook time is the same. Hope this helps. Izzy
Love you blog. I am thinking of trying a sous vide roast. Some things I have been reading say that you can get a bad smell. Itโs harmless but makes the meat inedible. They suggest a short dip in boiling water. Have you ever heard of this or experienced it? I do lacto fermentation and sourdough so I know there might be a greater potential for it in my house. Thanks
Did you try out the recipe? I had this result with a beef cheek for 48 hours and cannot stand the thought of risking this again
I do not see in the instructions what to do with with olive oil
I tried this recipe last week and it was wonderful! The leftovers made delicious sandwiches (rye bread, mayo, Dejon mustard and swiss), so much that I bought a whole eye of round on sale yesterday. I will prep thirds, one to start tonight for Saturday dinner and two for the freezer, I love that I can go directly from freezer to sous vide. The only thing I will do differently is cook at 125, as I like rare beef. Sous vide is great in that the roast is cooked all the way through to the same doneness, with no uncooked meat in the middle, which you often have with other methods for rare beef.
Iโm currently cooking this right now but canโt do the entire 16 hours. Weโll have it in the sous vide for at least 9 hours+. I know longer is better, but how much โlessโ will not get a better result?
You’ll need 16 hours to get your roast fully cooked. But if you have a smaller piece, you can cook for less than 16 hours. Check to see whether the center has been properly cooked before you take it out. Hope this helps.
Can you do a whole eye of round?
Do you cook a larger roast for the same time?
This weekend was the 3rd time making this recipe. Sliced thin for French dip sandwiches. Using the juices from the bag and beef bouillon to prepare the au jus this is the best sandwich Iโve ever made!
I guess I have to put my roast into the bath at 2 AM in order to eat at 6 PM. Is that correct? Any way to avoid setting an alarm to cook this roast?
I am planning this for dinner tomorrow night and will need to sous vide it overnight. It will be done 6 hours before I need to serve it. Do I ice bath it, refrigerate it and then what? Do I put back in water bath to bring it to temperature?